Chef Richard’s Wild Game Specials will be featured every day for two weeks starting Monday, March 16 through Saturday March 28.
Special Entrée Features:
Bourbon Brined and roasted Rack of Wild Boar for Two – carved tableside $65
Oven Roasted Rack of Venison, marinated in wild herbs – for Two – carved tableside $79
Texas Antelope, sage and pork belly crusted, served with dark ale mustard Bordelaise $38
Duck and Pistachio Mousseline stuffed King Quail, with pickled Quail egg ‘au coeur’ $34
Roasted Guinea Hen Leg in puff pastry with black truffle duxelle, grape must Bordelaise $31